- Do not re-use single service containers. A parmesan cheese container was found that was re-used.
- Clean all food contact surfaces including bulk item containers.
- Certified food manager's certificate is expired. There must be a certified food manager present during all hours of operation. Certified food manager’s courses can be taken online or at restaurant supply stores. All ANSI certified food manager’s courses are accepted and should be 8 hours in length. Certifications are valid for 5 years.
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02/25/2016 | 94 |
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels. KITCHEN AND RESTROOM HANDSINK DOESN'T HAVE PAPER TOWEL.
- 229.167 (e) (2) no soap. No soap at the restroom hand sink. Supply every handwashing sink with soap. HANDSINK IN RESTROOM MUST HAVE SOAP.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. INSPECTOR WITNESSED LIVE ROACHES IN ESTABLISHMENT. ESTABLISHMENT MUST TREAT FOR ROACHES.
- REACH-IN (WITH FOOD DISPLAY) COOLER READING 50F DEGREE.
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09/17/2015 | 86 |
- 229.163 (f) (1) 20 seconds. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. ALL EMPLOYEES MUST WASH HANDS WITH WARM TO HOT (100F DEGREES) WATER WITH SOAP.
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03/06/2015 | 96 |
- Potentially Hazardous food not at required temperature in cooling unit. PHF may be kept in a reach in countertop, under-counter and open-top refrigerator unit at 45F if unit was in use prior to October 6, 2003. INSPECTOR FOUND FOOD ON COLD HOLDING LINE TO BE OFF TEMPERATURE. ALL ITEMS WILL NEED TO BE DISGARDED/THROWN AWAY.
- 229.164 (a) - Honestly presented. Food must be honestly presented, safe and unadulterated. INSPECTOR FOUND DOUGH THAT WAS NOT GOOD IN WALK-IN COOLER (OVER ROSE AND SPILLING ONTO FLOOR).
- 229.163 (f) (1) 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. EMPLOYEE WASHED HANDS WITH SOAP AND COLD RUNNING WATER, BUT NEEDS TO WASH WITH WARM TO HOT WATER (100F DEGREES).
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. LAST RECIEPT POSTED WAS FOR 2012 FOR CHEIF PEST CONTROL. NEED TO HAVE INVOICE OF LAST DATE OF SERVICE.
- 229.165 (g) (1) equipment not sufficent. Provide adequate refrigeration. THE SERVICE LINE COOLER THAT HOLDS ALL ITEMS TO MAKE PIZZA'S IS NOT HOLDING TEMPERATURE, READING 58F DEGREES.
- 229.165 (h) (2)thermometer available. Provide thermometer in reach-in cooler. NO THERMOMETER IN SERVICE LINE COOLER THAT HOLDS PIZZA TOPPINGS.
- 229.165 (d) (1) (B)free of breaks, cracks. FOOD CONTAINERS with damaged parts. ALL FOOD CONTACT CONTAINER MUST BE FREE OF CRACKS, BURNS, ETC., REPLACE ANY AND ALL BROKEN CONTAINERS.
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. FOOD PERMIT IS EXPIRED AND MUST BE OBTAINED WITHIN 10 DAYS. YOU CAN GO DOWN TO 1901 S. ALAMO AND PAY FOR PERMIT AND IT MUST BE ON DISPLAY FOR INSPECTOR TO VIEW.
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07/01/2014 | 72 |
- Keep food license posted in public view.Establishment has a current license.Expires on 04/2014.
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09/17/2013 | 97 |
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